welcome to another edition of cooking tagine with more akra today we have tajin legend the gibena
so peas and beef today traditionally it's made with hulk artichoke but today
i'm going to substitute that for champignon mushroom you saw the fresh peas from the souk
these are frozen these mushrooms were on sale also can be found at the souk and are beef for
sale last time i cooked a beef tagine the saffron was a little too strong the comments said try just
turmeric i'm gonna add a little ginger in there today too because i think that's gonna go nice
parsley of course as well i've recently made two beef tagines on this channel one was way too dry
and one was way too soupy so i'm gonna hope to find somewhere in between there the goldilocks
tagine i'm hoping these mushrooms provide a lot of moisture and natural water to the dish
point of contention in making a beef tagine is to put the meat in first or the onion first
there is a debate on either side today i like to put the onion first because i think that kind of
spices up the dish but on the other hand i like putting the meat in first because i think it could
caramelize a bit and sear a bit on the outside some are always saying hey you need olive oil and
the tagine first well of course i'll never forget that tagine is warm enough time for the onion
yeah maybe it could have been a little hotter go ahead and spice
these onions now a little salt some pepper a little bit of ginger a little bit of turmeric
never have the fresh herbs here in slovenia but a little parsley in there
and the common said never knife the tajin you'll scratch it so i'm gonna give it a little stir here
with the wooden spoon and the onions are looking pretty good already here now some garlic in there
and now for the beef now they said this beef is for soup at the store but i think
it's gonna go great in the tagine just cut up into chunks i learned that you don't put
the whole bone in the tagine unless it's like a meat only touching so today we actually have
our meat chunks give it a stir to cover up the meat and the onions and the garlic we're gonna
cover that for now come back stir it flip it and then we'll add the rest of the ingredients
okay you could hear andreas singing in the background
let's flip some of this beef oh yeah already looking very good
look at all those juices already it's so juicy it's amazing so beef is browned
now here's the weird part i've personally never seen this but
we're gonna do it i'm sure it exists anyways put some mushrooms and are tagine
no whole mushrooms you think i should cut them in half
it's too late they're just gonna squeeze in here
among the beef i think at least half i should cut them at least but if they're doing artichokes they
would be like whole artichokes gonna be a tight tagine already and the peas aren't even in here
but the mushrooms will shrink yeah and you're gonna release the liquid yeah it's gonna be
juicy touching like seafood tagine when you make calamari it overflows from all the liquid and here
i think it's gonna be similar with these mushrooms yeah maybe i actually toss these mushrooms in the
sauce i think it'd be better those are pretty big no they're there yeah they're kind of big
we'll see how they turn out i read online you can't overcook mushrooms so
i guess not that's good news meanwhile in the kitchen roomies getting her exercise
her amusement you having fun roomy oh whoa whoa duh oh
let's check in on these mushies oh yeah it's getting juicy and they're tagging
but these mushrooms need to be cooked a lot more going on in this corner if you know what it is
it's hoop steel dart argor take me we're making some fresh bread over here mushroom chick oh yeah
looking juicy but i think this staging is a little hot i'm gonna turn down that heat a
little bit it's bubbling a bit too much for my liking let's get it low and long
all right the sauce level is getting to an appropriate level
we're adding the peas give this thing some fresh color that's gonna be nice into the oven
with the bread we'll see you soon just took it out of the oven crunchy bread
bubbling tagine tagine
roomy are you ready for tajin wow is this stuff or not bread not quite tougher now but it's
supposed to be moroccan bread okay little place are you ready for tagine open it up
what do you think of that tajiki it's my kind of teaching mushroom and pea so i think i've
only made a pitacine once i don't know how to get all the flavors on top i guess when you dip the
bread in they'll kind of fall into the soup but it's looking pretty good what do you think romy
you like that tagine if you want to see it you want to see the tagine she could smell it baby
and a beef tagine looking pretty good crunchy almost more excited about this bread you asked
if we have bread i said no can you go get some i'm making bread singing bread that looks good
okay okay okay enough playing with the food let's eat
the bread's hot
yeah do you think i want to try the mushroom yeah eat the mushroom
have you ever seen a mushroom in the tajin before no you think i should have cut them still yeah
like i'm i'm not gonna put a whole mushroom in my mouth what do you think good mushroom
stewed in beef juice it's just so hot we have to wait no no give me film i'll eat it
oh yeah that's hot
that looks juicy
it's quite hot oh yeah you eat it i'm gonna film yeah mash the piece
these are good healthy not too overcooked no
now for the beef bismillah
looks chewy
a little chewy a great flavor i don't know the key to tender add water cook it longer
i would say yeah that would be my first class thought
still very good this could just been a chewy piece we'll we'll have to investigate it okay
now andrea tries the beef small piece moment of truth
yeah it's a bit too wet but the flavor is good
yeah very flavorful flavorful beef roomy what do you think of that
she wants out eating tagine always feels very healthy and roomy was such a good baby during
the meal i find it funny andrea eats her tagine with butter though have to admit that
and that's it another day another tajin today the beef was a little tough could
be the cheap kind of meat i bought it was like 380 euro a kilo which is
super cheap for beef the bread was definitely a highlight some homemade bread
380 and mushrooms in there are a nice surprise they're juicy tasty these are good too flavor
was nice but yeah beef a little tough a little chewy cooked it for two hours
thought it'd be enough i guess that soupy needs a little bit longer let me know what you thought
of the tagine is mushroom a good substitute for artichoke of course we needed a little preserved
lemon in there but that's ingredient hard to come by here in slovenia as well as some fresh
herbs winter time we make with what we got thanks for watching we'll see you next time